This two-year Associate in Applied Science degree program is designed to prepare students to be chefs in hotels, restaurants, and catering facilities. It includes a selection of Liberal Arts courses designed to facilitate transfer to a four-year institution.
Courses focus on the theory, practice and hands-on work of the culinary arts field.. Students will work with industry professionals in several kitchens, bakeries and the Grossinger Dining Room. Students will also take courses in Hospitality Purchasing, Cost Control and Human Resources to round out their knowledge. They receive ServSafe and TIPS certifications as part of their coursework.
Graduates of the Professional Chef – AAS will have demonstrated:
- Industry standard, entry level skills
- Professionalism in themselves and their work
- The ability to creatively solve culinary problems and develop skills to evaluate their own and that of others
- Technical, cognitive, and creative thinking skills with professional and tangible results
The SUNY Sullivan
The Catskill Hospitality Institute at SUNY Sullivan prepares students who are passionate about culinary service industries.
Hands-On Experience & Knowledge
Our students gain hands-on, real-world skills and knowledge to position themselves to perform locally and globally, with pride, enthusiasm and with levels of service that exceed expectations.
Real-World, Live-Action Classrooms
Our associate degree programs deliver a hands-on, immersive experience that put our graduates on the leading edge of industry standards and equip them with skills that are highly desirable to employers.
Experience That’s Real and Relevant
Students work alongside industry professionals. Courses in Hospitality, Purchasing, Cost Control, and Human Resources as well as ServSafe and TIPS certifications prepare our graduates in all aspects of culinary business.
Human Resource Management
Introduction to Food & Baking
Sanitation & Safety
Principles of Baking
Culinary Arts Theory & Development
Fundamentals of Speech
Liberal Arts Electives (4)
Hospitality Cost Control
Banquet & Catering Practices
Applied Nutrition Lab